Bamboo Shoots are widely used in Konkani cuisine. Usually during the season when they are available it is put in large clay pots (Called Bharni) with salt so as to preserve them and enjoy throughout the year. When in season a lot of dishes are made from this. The one we get in markets in Mangalore look black from outside. Usually the outer layers are removed and then cut into disk's and preserved. The tender part of the keerlu is mostly used for Keerla neeli sukke (Keerla neeli means tender bamboo shoots) or Keerla Sannapolo (Spicy dosa that is made for lunch) or Keerla Phodi (Deep fried shoots with spicy masala). The one's that are preserved are used by washing repeatedly until it loses the salty taste. They can be added with lentils in Coconut based gravies with garlic seasoning/Koddels (Coming soon). When keerlu is added it gives a distinct taste and aroma (Or smell depends on how you like it) to the dish. When I first came to Shanghai I was surprised to see these available easily and in large quantities but since I was not very sure of cooking using them I never ventured to buy them. But we had tasted them in few of the Chinese dishes.When my parents came here, we went ahead and bought them and made a lot of dishes using Keerlu. My mother says that the best Keerlu that she has ever eaten were in Shanghai! Keerlu is not available so easily back in Mangalore. We don't even find the need to preserve them as they are available all round the year and that too we get very tender ones!
Coming to this dish, it is usually made with tender bamboo shoots and dried Jackfruit seeds (Bikkand). Since I did not have any Bikkand (Jackfruit is not avaible here ) I substitued it with a very small potato. This dish is mildly sweet and serves as a good side dish with rice.
Here is what's needed:
1.5 cups tender Bamboo shoots chopped fine. (To clean the bamboo shoots, add water until it is slightly above the shoots and 1 tsp of salt. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots if any)
3/4 cup grated Coconut
a small marble sized Tamarind
2-3 tbsp grated Jaggery (Depends on how sweet you like your dish to be)
1 small Potato peeled and chopped
Salt to taste
To be roasted
1 tbsp Urad dal
1 tsp Coriander seeds
4-5 dried Red Chilli's
For seasoning
1 tsp Mustard seeds
7-8 Curry leaves
Oil
Procedure:
1) Heat 1/2 tsp Oil and add Urad dal. When it turns golden add in the Coriander seeds. Fry for a min and add the dried red Chilli's. Fry for 30 secs. Remove from flame.
2)Heat 1 tsp Oil in a kadai and add Mustard seeds. When they splutter add curry leaves and fry for a few seconds. Add chopped bamboo shoots and Potato along with suffecient water and let it cook covered.
3) Meanwhile, grind grated coconut, Tamarind, roasted ingredients and salt to a smooth paste.
4) When the Potato is 3/4 th boiled add grated jaggery and cook until done. Add in the ground masala and mix well. Check for salt and give it a rolling boil before switching it off. Serve hot as a side dish with rice or Dosa's.
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